Brewing System

ABSTRACT

A cold brewing coffee device that produces coffee without any suspended solids in the product. The devices uses a false bottom in the initial tank to hold the coffee beans and water is pumped between the initial tank and a second tank. Using an inverted P trap in the piping allow for reduced suspended solids in the final product. The end product is a high quality cold brewed beverage that is defined by the beverages clarity and lack of visible suspended solids, wherein the resulting product has a distinct look compared to other brewed beverages (i.e. producing a product that is cleaner than competing products without the need for a filter).

CROSS REFERENCE TO RELATED APPLICATION

This application is a Divisional application which claims priority toand takes the benefit of U.S. Utility patent application Ser. No.15/162,002 filed on May 23, 2016, which in turn claims priority to andtakes the benefit of United States Provisional Patent Application No.62/165,917 filed on May 23, 2015, the contents of which are hereinincorporated by reference.

BACKGROUND OF THE INVENTION Field of the Invention

The instant system and method relates generally to beverage brewingprocesses and apparatus, and more specifically to cold brewing coffeeprocesses and apparatus.

Description of Related Art

Coffee brewing apparatuses are well known among the art. Traditionallycoffee has been brewed using heated water. Water is heated in a vessel,then poured over a container full of ground coffee. While the water andgrounds mix a coffee extract is produced which is filtered and deliveredto the consumer. Improvements in the art have led to automated machinesthat complete this process in a single device.

Coffee has been conventionally brewed using hot or boiling water. Usinghot or boiling is often used because it mixes with the grounds muchquicker. One drawback of hot brewed coffee is that the taste cansometimes be acidic and harsh.

Coffee can also be brewed using cold water. Cold brewing coffee avoidsthe harsh and acidic taste that hot brewing coffee brings. A demand hasarisen for cold brewed coffee due to the improved taste.

Other methods of cold brewing coffee including utilization of implementsincluding cloth, paper and metal filters leave suspended solids in theliquid. These solids are visually unappealing and settle at the bottomof the container when it is stored.

SUMMARY OF THE INVENTION

The instant apparatus, as illustrated herein, is not anticipated,rendered obvious, or present in any of the prior art mechanisms, eitheralone or in any combination thereof. The present system and methodrelates to an improved apparatus for cold brewing coffee. The device andmethod suspended solids in cold brewed coffee and improves the art ofcoffee brewing.

Therefore, it is an object of the instant system to provide a system,method, process and accompanying apparatuses for brewing of beverages.

It is additionally an object of the instant system to provide a system,method, process and accompanying apparatuses for cold brewing ofbeverages.

It is one object of the instant system to provide a system forcontrolled brewing for several hours until the desired product has beencreated.

An additional object of the present system and method is to produce abrewed, and particularly a cold brewed, product without suspendedsolids.

It is an object of the present system and method is to have the highestyield of comparable brewing methods.

A further object of the present system and method is to provide a devicethat cold brews coffee that is easy to clean.

The cold brew coffee device comprises an extract tank, a brew tank,inverted P trap piping and pumped piping.

When assembled the extract tank comprises a tank with a false bottom, anoutlet spout, and a lid. The lid has a mister in the center of itattached to a water supply.

There has thus been outlined, rather broadly, the more importantfeatures of the versatile systems, apparatuses and accompany methods forbrewing, and particularly cold brewing, in order that the detaileddescription thereof that follows may be better understood, and in orderthat the present contribution to the art may be better appreciated.There are additional features of the system that will be describedhereinafter and which will form the subject matter of the claimsappended hereto.

In this respect, before explaining at least one embodiment of the systemand method in detail, it is to be understood that the system and methodis not limited in its application to the details of construction and tothe arrangements of the components set forth in the followingdescription or illustrated in the drawings. The system and method iscapable of other embodiments and of being practiced and carries out invarious ways. Also, it is to be understood that the phraseology andterminology employed herein are for the purpose of description andshould not be regarded as limiting.

These, together with other objects of the system and method, along withthe various features of novelty, which characterize the system andmethod, are pointed out with particularity in the claims annexed to andforming a part of this disclosure. For a better understanding of theinteractive systems, apparatuses and accompany methods, the operatingadvantages and the specific objects attained by usage, reference shouldbe made to the accompanying drawings and descriptive matter in whichthere are illustrated preferred embodiments of the system and method.

BRIEF DESCRIPTION OF THE DRAWINGS

The system and method may be more completely understood in considerationof the following detailed description of the various embodiments of thesystem and method in connection with the accompanying drawings, inwhich:

FIGS. 1A-1E are several views of the completely assembled cold brewingsystem including the interworking accompanying device;

FIG. 2 is a top view of a false bottom for tank A;

FIG. 3 is an overview of a cold brewing process;

FIG. 4 is a staging process for a cold brewing process;

FIG. 5 is a pre-infusion process for a cold brewing process;

FIG. 6 is a priming process for a cold brewing process;

FIG. 7 is a stilling process for a cold brewing process;

FIG. 8 is a drawdown process for a cold brewing process;

FIG. 9 is an overview of a process for dry hopping beer;

FIG. 10 is a staging process for dry hopping beer;

FIG. 11 is a pre-infusion process for dry hopping beer;

FIG. 12 is a priming process for dry hopping beer;

FIG. 13 is a stilling process for dry hopping beer;

FIG. 14 is a drawdown process for dry hopping beer;

FIG. 15 is an overview of a process for infusing liquid with coffee;

FIG. 16 is a staging process for infusing liquid with coffee;

FIG. 17 is a pre-infusion process for infusing liquid with coffee;

FIG. 18 is a priming process for infusing liquid with coffee;

FIG. 19 is a stilling process for infusing liquid with coffee;

FIG. 20 is a drawdown process for infusing liquid with coffee.

FIG. 21 is an overview of a process for infusing liquid with tea;

FIG. 22 is a staging process for infusing liquid with tea;

FIG. 23 is a pre-infusion process for infusing liquid with tea;

FIG. 24 is a priming process for infusing liquid with tea;

FIG. 25 is a stilling process for infusing liquid with tea; and

FIG. 26 is a drawdown process for infusing liquid with tea.

DETAILED DESCRIPTION OF THE SEVERAL EMBODIMENTS

For the following defined terms, these definitions shall be applied,unless a different definition is given in the claims or elsewhere inthis specification. All numeric values are herein assumed to be modifiedby the term “about”, whether or not explicitly indicated. The term“about” generally refers to a range of numbers that one of skill in theart would consider equivalent to the recited value (i.e., having thesame function or result). In many instances, the terms “about” mayinclude numbers that are rounded to the nearest significant figure.

As used in this specification and the appended claims, the singularforms “a”, “an”, and “the” include plural referents unless the contentclearly dictates otherwise. As used in this specification and theappended claims, the term “or” is generally employed in its senseincluding “and/or” unless the content clearly dictates otherwise.

The following description should be read with reference to the drawingswherein like reference numerals indicate like elements throughout theseveral views. The drawings, which are not necessarily to scale, depictillustrative embodiments of the claimed system and method.

Device for Cold Brewing Coffee

Referring to the figures, FIG. 1A illustrates one embodiment of a devicefor cold brewing coffee. The device is comprised of two interconnectedtanks. The extract tank 2 is located above the Brew Tank 4. Thisembodiment of the extract tank 2 features a single false bottom 6,however other embodiments may have a plurality of false bottoms. Coffeebeans are placed on top of the false bottom 6 to form a coffee bed 8. Asparge arm 18 is placed at about 90% of the fill level, however it maybe place higher or lower. A sparge arm 18 is used in this embodiment,however other valves may be used to prevent overflow such as but notlimited to a float valve. Water is also drained 28 from below the falsebottom 6 to the brew tank 4. A spout 16 is placed below the false bottom6 in the extract tank 2.

In the brewing arts, a sparge arm may include a sparge pipe used tosprinkle hot water over the malt, or other material, and is usuallyarranged to rotate above the tun. In one embodiment, a sparge pipe mayinclude a horizontal perforated pipe used to sprinkle or spray water orother liquids. Sparge arms, and sparging generally, may decrease theamount of effort you must spend pouring sparge water into the lautertun. In a simple embodiment, a sparge arm may be constructed from aperforated copper loop that lies on top of the grain in the lauter tun.

Additionally, in the brewing arts, and taking beer as an example herein,sparging is normally defined as the rinsing of the grain bed, or hereina medium such as coffee beans, to extract as much of the sugars from thegrain as possible without extracting mouth-puckering tannins from thegrain husks. In the instant apparatus, the sparge arm becomes amultipurpose apparatus to be utilized in different manners including asafety valve overflow device utilizing suction capabilities and a morestandardized spraying mechanism located at the top of the extract tank2.

A plurality of misters 24 is placed at the top of the extract tank 2,however the mister 24 may be placed elsewhere the extract tank 2 inother embodiments. Water is pumped 22 into the extract tank 2 throughthe plurality of misters 24 and the extract tank 2 is filled up to thewater fill line 3.

Water from below the false bottom 6 is also driven into the brew tank 4through a tube 28. During operation the brew tank 4 is filled withwater. The tube 28 features an inverted portion 14 that raises to somepoint above the coffee bed 8. The tube 28 deposits water into the brewtank 4 near the bottom 27 of the brew tank 4.

Water from the brew tank 4 is drawn from the top of the brew tank 29 bya low flow pump 20. In this embodiment of the device the low flow pump20 features a pulse operation setting however in other embodiments itmay operate continuously. Water drawn from the brew tank 4 is depositedat the top of the extract tank 18. The water deposited 18 is ideallydeposited through a sparge arm or float valve to prevent overflow,however any outlet can be used.

FIG. 1B illustrates another embodiment of the device. The device has anadditional pump 26 that pumps liquid from below the false bottom 6 toabove the coffee grounds 8. In this embodiment there is only one pump 26that pumps liquid from below the false bottom 6 to above the coffeegrounds 8, however the other embodiments may feature a plurality ofpumps 26.

FIG. 1C illustrates another embodiment of the device featuring a twofalse bottoms 6. In this embodiment multiple false bottoms 6 are used tobetter control the concentration strength of the final product. Thisembodiment uses two false bottoms 6, however other embodiments may use aplurality of false bottoms. To operate this embodiment, the water levelis brought to the bottom of the lowest false bottom 6A. Coffee grounds8A are places on the lower false bottom 6A and pre-wet. Coffee grounds8A are used in this embodiment, however other substances such as beerhops can be used. The next false bottom 6B is placed in the Extract Tank2. Coffee grounds 8B are placed on this false bottom 6B and pre-wet. Theinverted P-tube 14 must rise above the lowest false bottom 6A.

FIG. 1D illustrates another embodiment of the device featuring multipleExtract Tanks 2. In this embodiment Both Extract Tanks 2 deliver liquidto a single extract tank, however in other embodiments the liquid may bedelivered to a plurality of tanks. In this embodiment liquid from thebrew tank 4 is pumped 20 into a sparge arm in one Extract Tank 2A andback into the mister 24 in another Extract Tank 2B, however in otherembodiments the liquid could be delivered to the Extract Tanks in avariety of ways. In this embodiment a single low flow pump 20 is usedhowever in other embodiments a plurality of pumps may be used.

FIG. 1E illustrates another embodiment of the device featuring multipleBrew Tanks 4. In this embodiment liquid from both tanks 4 is pumpedthrough a single pump, however in other embodiments a plurality of pumpsmay be used.

FIG. 2 illustrates an embodiment of the false bottom 6. In thisembodiment the false bottom 6 is circular 32, however in otherembodiments the false bottom's shape 32 may vary depending on the shapeof the extract tank 2. The false bottom 6 features small holes 30 thatallow water to flow through the false bottom 6 but does not allow coffeebed 8 through. In this embodiment of the false bottom 6 the holes 30 arearranged in a cross shape however in other embodiments they may bearranged otherwise. In this embodiment the holes 30 are small circleshowever in other embodiments they may be shaped differently.

Process for Cold Brewing Coffee

FIG. 3 illustrates a process for cold brewing coffee. The process beginswith staging the device 40. Next the coffee grounds are pre-infused 50.After that the cold brewing device is primed 60. Next the liquid isstilled 70. Finally the system is drawn down 80.

FIG. 4 illustrates a process for staging a coffee cold brew. In thisembodiment initially, a sparge arm is placed at about 90% of the filllevel of the extract tank 41, however another arm or valve may be usedsuch as a float valve 18. A false bottom is placed in the interior ofthe extract tank 42. In this embodiment, a spout is placed on theextract tank below the false bottom 43, however in other embodimentsanother type of outlet may be used. Finally the mister is placed in thecenter of the lid for the extract tank.

FIG. 5 illustrates a process of pre-infusing the liquid. First, theoutlet 16 at the base of the extract tank 2 is closed 51. In thisembodiment, the basin of the extract tank 2 is then filled with water 52until the water is level with the false bottom 6, however in otherembodiments others liquids such as beer or vodka could be used to beinfused with coffee. Ground coffee 8 is placed on the false bottom 6,53. The mister 24 is attached to a water source 54. The extract tank 2is filled with water until the water level 3 is several inches above thecoffee bed 8, 55.

FIG. 6 illustrates a process for priming the cold brewing device. Liquidis drained from the extract tank 2 using the outlet 16, 61. The waterdrained from the outlet 16 is placed back into the extract tank 2, 62.The lid is placed on the Extract Tank 2, 63.

FIG. 7 illustrates a process for stilling the liquid. The Brew Tank 4must be placed below the extract tank 2. Liquid flows out the exit tube28 in the extract tank 2, 71. Part of the exit tubing includes a P trap14. Liquid flows through the P trap 14. The P trap 14 keeps the coffeebed 8 saturated with water. Liquid enters the brew tank 4, 73. Liquid isdrawn from the top of the brew tank 4, 74. In this embodiment of thedevice the liquid is drawn by a low flow pump 20 set to a pulse setting,however in other embodiments the liquid can be drawn using othermethods. It may be preferable to use a low flow pump 20 with a pulsesetting to create a dwell time for better extraction. In thisembodiment, liquid is deposited 75 at the top of the extract tank usinga sparge arm 18, however the liquid may be deposited by other means aswell.

FIG. 8 illustrates a process for drawing down a cold brewing device. Theperiod of time long enough to achieve the desired brew must elapse 81.Next the P trap 14 is lowered 82 and the pump 20 is turned off 83.Lowering the P trap 14 allows the liquid to drain directly into the brewtank 4. The valve 16 is opened 84 to allow any remaining in liquid todrain into the Brew tank 4. Once the liquid level is below the coffeebed 8 the mister 22 may be activated to release any product that mayhave been trapped in the grounds 85.

An additional object of the instant system is to introduce a brew tankoptimally located in a position below the extract tank, wherein theinverted P trap piping connects the extract tank and the brew tank. Thebrew tank should optimally be attached to the extract tank, somewherebelow the false bottom. The inverted P trap piping is attached to thebrew tank near the bottom of the tank. The piping is shaped with aninverted P trap that rises above the false bottom but stays below thewater level of the extract tank.

The pump piping is attached near the top of the brew tank. The pumppiping is attached to the extract tank above the water level. The pumpis attached so that it pumps water out of the brew tank and into theextract tank.

To brew coffee, coffee grounds are placed on the false bottom. The lidis placed on the extract tank. The mister is activated and the extracttank is filled with water up to a predetermined water level.

The brew tank it filled with water and sealed. The outlet on the extracttank is opened to allow a small amount of liquid out and the low flowpump is activated to prime the system.

The inverted P trap is lowered and the low flow pump is deactivated. Theliquid is removed from the spout and the brew tank.

Process for Dry Hopping Beer

FIG. 9 illustrates a process for dry hopping beer. The process beginswith staging the device 100. Next the hops are pre-infused 110. Afterthat the device is primed 120. Next the beer is stilled 130. Finally thesystem is drawn down 140.

FIG. 10 illustrates a process for staging dry hopping beer. In thisembodiment initially, a sparge arm 18 is placed at about 90% of the filllevel of the extract tank 101, however another arm or valve may be usedsuch as a float valve or a mister 24. A false bottom is placed in theinterior of the extract tank 102. In this embodiment, a spout is placedon the extract tank below the false bottom 103, however in otherembodiments another type of outlet may be used. Finally the mister isplaced in the center of the lid for the extract tank.

FIG. 11 illustrates a process of pre-infusing beer. First, the outlet 16at the base of the extract tank 2 is closed 111. In this embodiment, thebasin of the extract tank 2 is then filled with beer 112 until the beeris level with the false bottom 6. Hops are placed on the false bottom 6,113. The mister 24 is attached to a beer source 114. The extract tank 2is filled with beer until the beer level 3 is several inches above thehop bed 8, 115.

FIG. 12 illustrates a process for priming the device. Beer is drainedfrom the extract tank 2 using the outlet 16, 121. The beer drained fromthe outlet 16 is placed back into the extract tank 2, 122. The lid isplaced on the Extract Tank 2, 123.

FIG. 13 illustrates a process for coffee stilling beer. The Brew Tank 4must be placed below the extract tank 2. Beer flows out the exit tube 28in the extract tank 2, 131. Part of the exit tubing includes a P trap14. Liquid flows through the P trap 14. The P trap 14 keeps the coffeebed 8 saturated with beer. Beer enters the brew tank 4, 133. Liquid isdrawn from the top of the brew tank 4, 134. In this embodiment of thedevice the beer is drawn by a low flow pump 20 set to a pulse setting,however in other embodiments the liquid can be drawn using othermethods. It may be preferable to use a low flow pump 20 with a pulsesetting to create a dwell time for better extraction. In thisembodiment, beer is deposited 135 at the top of the extract tank using asparge arm 18, however the beer may be deposited by other means as well.

FIG. 14 illustrates a process for drawing down a dry hopping device. Theperiod of time long enough to achieve the desired brew must elapse 141.Next the P trap 14 is lowered 142 and the pump 20 is turned off 143.Lowering the P trap 14 allows the liquid to drain directly into the brewtank 4. The valve 16 is opened 144 to allow any remaining beer to draininto the Brew tank 4.

Process for Infusing Liquid with Coffee

FIG. 15 illustrates a process for infusing beer with coffee. In thisembodiment beer is being infused with coffee, however in otherembodiments other liquids can be infused with coffee or other infusibleingredients. The process begins with staging the device 160. Next thebeer is pre-infused 170. After that the device is primed 180. Next thebeer is stilled 190. Finally the system is drawn down 200.

FIG. 10 illustrates a process for staging coffee infusion. In thisembodiment initially, a sparge arm 18 is placed at about 90% of the filllevel of the extract tank 161, however another arm or valve may be usedsuch as a float valve or a mister 24. A false bottom is placed in theinterior of the extract tank 162. In this embodiment, a spout is placedon the extract tank below the false bottom 163, however in otherembodiments another type of outlet may be used. Finally the mister isplaced in the center of the lid for the extract tank.

FIG. 17 illustrates a process of pre-infusing beer. First, the outlet 16at the base of the extract tank 2 is closed 171. In this embodiment, thebasin of the extract tank 2 is then filled with beer 172 until the beeris level with the false bottom 6. Coffee grounds 8 are placed on thefalse bottom 6, 173. The mister 24 is attached to a beer source 174. Theextract tank 2 is filled with beer until the beer level 3 is severalinches above the coffee bed 8, 175.

FIG. 18 illustrates a process for priming the device. Beer is drainedfrom the extract tank 2 using the outlet 16, 181. The beer drained fromthe outlet 16 is placed back into the extract tank 2, 182. The lid isplaced on the Extract Tank 2, 183.

FIG. 19 illustrates a process for coffee stilling beer. The Brew Tank 4must be placed below the extract tank 2. Beer flows out the exit tube 28in the extract tank 2, 191. Part of the exit tubing includes a P trap14. Liquid flows through the P trap 14. The P trap 14 keeps the coffeebed 8 saturated with beer. Beer enters the brew tank 4, 193. Liquid isdrawn from the top of the brew tank 4, 194. In this embodiment of thedevice the beer is drawn by a low flow pump 20 set to a pulse setting,however in other embodiments the liquid can be drawn using othermethods. It may be preferable to use a low flow pump 20 with a pulsesetting to create a dwell time for better extraction. In thisembodiment, beer is deposited 195 at the top of the extract tank using asparge arm 18, however the beer may be deposited by other means as well.

FIG. 20 illustrates a process for drawing down a coffee infusion device.The period of time long enough to achieve the desired brew must elapse201. Next the P trap 14 is lowered 202 and the pump 20 is turned off203. Lowering the P trap 14 allows the beer to drain directly into thebrew tank 4. The valve 16 is opened 204 to allow any remaining beer todrain into the brew tank 4.

Process for Cold Brewing Tea

FIG. 21 illustrates a process for cold brewing tea. For this process towork correctly the tea used must not be in the form of a powder or fineparticulate. The process begins by staging the device 220. Next the tealeaves are pre-infused 230. After that the cold brewing device is primed240. Next the liquid is stilled 70. Finally the system is drawn down 80.

FIG. 22 illustrates a process for staging a tea cold brew. In thisembodiment initially, a sparge arm is placed at about 90% of the filllevel of the extract tank 221, however another arm or valve may be usedsuch as a float valve 18. A false bottom is placed in the interior ofthe extract tank 222. In this embodiment, a spout is placed on theextract tank below the false bottom 223, however in other embodimentsanother type of outlet may be used. Finally the mister is placed in thecenter of the lid for the extract tank.

FIG. 23 illustrates a process of pre-infusing the liquid. First, theoutlet 16 at the base of the extract tank 2 is closed 231. In thisembodiment, the basin of the extract tank 2 is then filled with water232 until the water is level with the false bottom 6, however in otherembodiments others liquids such as beer or vodka could be used to beinfused with tea. Tea leaves are placed on the false bottom 6, 233. Themister 24 is attached to a water source 234. The extract tank 2 isfilled with water until the water level 3 is several inches above thetea bed 8, 235.

FIG. 24 illustrates a process for priming the cold brewing device.Liquid is drained from the extract tank 2 using the outlet 16, 241. Thewater drained from the outlet 16 is placed back into the extract tank 2,242. The lid is placed on the Extract Tank 2, 243.

FIG. 25 illustrates a process for stilling the liquid. The Brew Tank 4must be placed below the extract tank 2. Liquid flows out the exit tube28 in the extract tank 2, 251. Part of the exit tubing includes a P trap14. Liquid flows through the P trap 14, 252. The P trap 14 keeps the teabed saturated with water. Liquid enters the brew tank 4, 253. Liquid isdrawn from the top of the brew tank 4, 254. In this embodiment of thedevice the liquid is drawn by a low flow pump 20 set to a pulse setting,however in other embodiments the liquid can be drawn using othermethods. It may be preferable to use a low flow pump 20 with a pulsesetting to create a dwell time for better extraction. In thisembodiment, liquid is deposited 255 at the top of the extract tank usinga sparge arm 18, however the liquid may be deposited by other means aswell.

FIG. 26 illustrates a process for drawing down a cold brewing device.The period of time long enough to achieve the desired brew must elapse261. Next the P trap 14 is lowered 262 and the pump 20 is turned off263. Lowering the P trap 14 allows the liquid to drain directly into thebrew tank 4. The valve 16 is opened 264 to allow any remaining in liquidto drain into the Brew tank 4. Once the liquid level is below the teabed the mister 22 may be activated to release any product that may havebeen trapped in the grounds 265.

What is claimed is:
 1. An apparatus for brewing beverages comprising: anextract tank comprising a false bottom, an outlet, and a lid with amister; a brew tank; an inverted p trap pipe mechanism; a low flow pumppipe system comprising a low flow pump apparatus; a piping system; and,wherein the extract tank and the brew tank are connected with theinverted P trap mechanism and the low flow pump pipe system.
 2. Theapparatus of claim 1 wherein said low flow pump apparatus comprises apulse operation setting.
 3. The apparatus of claim 1 wherein the misteris attached to the wall of the tank.
 4. The apparatus of claim 1 whereinthe extract tank comprises a sparge arm.
 5. The apparatus of claim 1wherein a plurality of pumps pump liquid from the below the false bottomin the extract tank to above the false bottom in the extract tank.